CHOCOLATE LAVA CAKES
Here's how to make incredibly decadent homemade chocolate lava cakes!
Provided by Sally
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
- Preheat oven to 425°F (218°C).
- Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
- Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
- Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
- Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
- Add toppings. Serve immediately.
CHOCOLATE LAVA CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.
- Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
- Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.
THE BEST CHOCOLATE LAVA CAKES
Go ahead and indulge in these perfectly rich and dreamy chocolate lava cakes! Bittersweet chocolate and espresso powder create a luscious and balanced batter that stays molten in the center during baking.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Brush four 6-ounce ramekins with the melted butter and sprinkle lightly with sugar. Place the ramekins on a baking sheet.
- Combine the chocolate and butter in a medium microwave-safe bowl. Microwave on high in 30 second intervals, stirring in between each with a rubber spatula until completely melted and smooth, about 1 1/2 minutes total. Add the vanilla, espresso powder and salt into the chocolate mixture and stir to combine.
- Add the eggs, egg yolks and 1/4 cup sugar to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until fluffy and pale, about 1 1/2 to 2 minutes.
- With the mixer on low, add the chocolate mixture to the egg mixture, mixing until just combined. Remove the bowl from the stand mixer and gently fold in the flour using a rubber spatula.
- Divide the batter equally among the 4 prepared ramekins. Bake until the sides are firm but the centers are still soft, 12 to 14 minutes. (A cake tester inserted into the center of each cake should not come out clean.) Do not overbake.
- Let the cakes cool for 1 minute. Invert onto serving plates and serve warm.
CHOCOLATE LAVA CAKE FOR TWO
Chocolate lava cakes gained popularity in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around on dessert menus for good reason: They are rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour. If you like to plan ahead, you can prepare the batter a day in advance, refrigerate it, then pop the cake into the oven when you are ready for dessert. This recipe, made in a 10-ounce baking dish, is meant for sharing, but you can also make it in two 6-ounce ramekins. Just cut the baking time to 7 to 9 minutes. Also, be sure to use chopped chocolate bars or chocolate fèves rather than chocolate chips here. Chips are made with stabilizers that inhibit melting and will negatively affect the texture of your dessert.
Provided by Yossy Arefi
Categories for two, cakes, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
- 2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
- In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
- Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners' sugar and serve with ice cream or whipped cream.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 20 grams, Sodium 165 milligrams, Sugar 43 grams, TransFat 1 gram
CHOCOLATE LAVA CAKE
Moelleux au Chocolat... A French classic that literally melts in your mouth!!! This dessert is usually made in individual ramekins, but see the serving ideas below for other possibilities. Tips: You can definitely prepare your chocolate lave cake recipe ahead of time, and then bake 10 minutes before serving. I always do it this way! In terms of buttering the ramekins: butter the bottoms first, and then butter the sides, wiping from the bottom up to the top. It helps the chocolate to rise even more. In terms of baking time... well, it depends on how runny you want it! I like it with a super-liquid-oozing center -- so do my guests! For this, you want the top to be cooked through, but the center to be liquid. You can check with a toothpick after 10 minutes of baking. If you don't like liquid-center chocolate desserts, just cook for a little longer, and you will have an incredibly moist chocolate cake. So, either way, you can't go wrong! Serving Ideas: You can, if you want, serve your chocolate lava cake recipe with a Crème Anglaise (English Cream) or a Coulis aux Framboises (Raspberry Sauce). Personally, I always serve it as is (no sauce). And honestly, everyone FALLS IN LOVE with this dessert!!! How could they not?!!!
Provided by Shesbittersweet
Categories Dessert
Time 25m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and....
- Stir in diced butter, until it melts.
- In another bowl, beat eggs and sugar, until it starts to whiten.
- Stir in melted chocolate and then the flour.
- Butter 4 individual ramekins, and pour in chocolate batter.
- Cook for about 10 minutes.
- Tip ramekins upside down onto dessert plates and serve.
Nutrition Facts : Calories 697.7, Fat 50.9, SaturatedFat 30.6, Cholesterol 230.9, Sodium 362, Carbohydrate 60.5, Fiber 2.8, Sugar 48.4, Protein 7.9
CHOCOLATE LAVA CAKE (COULANT AU CHOCOLAT)
Make and share this Chocolate Lava Cake (Coulant Au Chocolat) recipe from Food.com.
Provided by Wade in Indianapolis
Categories European
Time 50m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter (90g) and chocolate (125g) in a double boiler.
- Beat the egg whites (3) with the sugar (80g) until stiff.
- Add the yolks (3) and flour (30g) to the chocolate mixture.
- Butter and sugar individual molds.
- Fold the egg whites into the chocolate mixture.
- Pour mixture into the molds and refrigerate for about 20 minutes.
- You can leave the molds in the refrigerator and just cook at the last moment.
- Place into a preheated 200 CELSIUS oven for about 8 minutes.
Nutrition Facts : Calories 475.2, Fat 38.1, SaturatedFat 22.8, Cholesterol 187.6, Sodium 220.8, Carbohydrate 35.3, Fiber 5.4, Sugar 20.4, Protein 9.7
CHOCOLATE COULANT
Also called Chocolate Molten Cake or in French is Coulant au Chocolat. Is a mini cake with a melted inside. When you cut the cake, the melted chocolate will fall to the plate. Easy and delicious! Please note that the recipe is in grams (weight).
Provided by Yarelicar
Categories Dessert
Time 36m
Yield 12 mini cakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven at 425 °F (225 °C).
- Grease individual molds with butter.
- Melt chocolate in microwave.
- Mix ingredients: flour, sugar, butter room temperature, eggs, melted chocolate. Bring all together with a whisk.
- Fill in all 12 individual molds, each should weight about 110 grams.
- Put inside oven about 6 minutes, until the top is just done. Be carefull not to overcook.
- Take out of oven and put in a plate, unmold.
- Serve with whipped cream or ice cream.
Nutrition Facts : Calories 470.4, Fat 39.9, SaturatedFat 24.1, Cholesterol 175.8, Sodium 227.4, Carbohydrate 30.5, Fiber 5.5, Sugar 12.9, Protein 9.3
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